WASHINGTON, D.C., USA — This recipe from Chef Terrell Danley, General Manager of DC Central Kitchen Cafe, is not substitute for fried wings, you just may never have a fried wing again after trying these. And make it extra special with a side of Asian coleslaw!

Sticky Baked Chicken Wings

2 pounds chicken wings (split and tips discarded)

1 tablespoon toasted sesame oil

1 tablespoon soy sauce

1 tablespoon lime juice

3 tablespoons clover honey

1 tablespoon korean chili paste

1 tablespoon soy sauce

2 teaspoons sesame oil

2 teaspoons lime juice

1 clove garlic (peeled and smashed)

For the wings:

Place sesame oil, soy sauce and lime juice in a gallon-size ziplock bag. Add the chicken wings and seal the bag. Mix the wings around until all are coated in the marinade. Refrigerate for 3 hours to marinate.

Preheat the oven to 425 degrees. Place the wings on a rimmed baking sheet and bake for 20 minutes or until crispy.

For the sauce:

Whisk together honey, chili paste, soy sauce, sesame oil, lime juice and garlic in a small saucepan over medium heat. Bring to a simmer and reduce heat to low. Cook until thickened, about 5 minutes.

Remove the wings from the oven and carefully pour off any grease. Brush the wings with sauce and toss gently with a metal spatula to coat well. Return to oven and cook an additional 5 to 10 minutes, turning once, until glazed and cooked through. Toss the cooked wings once more to coat well. Serve immediately.

                                                                                                

  

Asian Coleslaw

Ingredients:

6 tablespoons rice wine vinegar

6 tablespoons vegetable oil

5 tablespoons creamy peanut butter

3 tablespoons soy sauce

3 tablespoons brown sugar

2 tablespoons minced fresh ginger root

1 1/2 tablespoons minced garlic

5 cups thinly sliced green cabbage

2 cups thinly sliced red cabbage

2 cups shredded napa cabbage

2 red bell peppers, thinly sliced

2 carrots, julienned

6 green onions, chopped

1/2 cup chopped fresh cilantro

Directions

  1. In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
  2. In a large bowl, mix the green cabbage, red cabbage, Napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.